The interactions between proteins and anthocyanins based on covalent/ non-covalent binding: A review

doi:10.13995/j.cnki.11-1802/ts.030316

袁婷婷, 周子艺, 赵吉春, 李富华, 曾凯芳, 明建

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 293-299.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 293-299. DOI: 10.13995/j.cnki.11-1802/ts.030316

The interactions between proteins and anthocyanins based on covalent/ non-covalent binding: A review

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(20): 293-299 https://doi.org/10.13995/j.cnki.11-1802/ts.030316

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Received	Revised	Published
2021-12-03	2021-01-05	2022-10-25
Issue Date
2022-11-18

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